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Ugly but Tasty Shepherds Pie Made with Leftovers

by Shannon Meyerkort (follow)
Senior writer for WeekendNotes and Perth Mums Group. Founder of fundraisingmums.com.au
Vegetables (486)      Leftovers (19)      Roast meat (3)      Shepherds Pie (1)     
I had a bit of a disaster with a slow-roasted leg of lamb and now had a vast quantity of overcooked meat to dispense with. It wasn’t burnt, just a bit dry and it needed some loving.

So I decided I would make it into a pie with heaps of vegetables and then feed it to the kids as a healthy dinner. You can use any type of leftover roast meat and any type of vegetable you have in the fridge. It looks pretty ugly but it’s tasty and really good for you.

It's really nothing special to look at


The quantities I have used are a bit variable and will depend on how much meat you have and how many vegetables you plan on including.

There ended up being eight different veggies in this pie


Preparation Time: 15 minutes
Cooking Time: up to 45 minutes
Makes: 4-6 servings

Ingredients
Finely chop your leftover roast

3 cups finely chopped roast lamb (or pork or beef)
1 onion, chopped
2 teaspoons garlic (or two garlic cloves)
1-2 packets of tomato paste (approx. 2-4 tablespoons)
1x 400g tin chopped tomatoes
1-2 cups vegetable, beef or chicken stock (or water, or water/red wine)
2 tablespoons plain flour
2 tablespoons Worcestershire sauce
2 tablespoons tomato sauce
Chopped herbs (parsley, oregano, basil, rosemary etc)
1 cup frozen peas
4 cups chopped vegetables (such as carrots, celery, mushroom, zucchini, capsicum etc).
Salt and pepper
Mashed potato to serve

Method
Start by heating some oil in a large saucepan and frying the onion, garlic and carrot (and celery, if you are using). The trick to this dish is that since the meat is already cooked, and most other vegetables don’t take long to cook, it’s all about the carrot. Try and cut the carrot as small as possible so it cooks quickly.

So many vegetables but it's all about the carrot


Once the carrot and onion have begun to soften, then add the lamb and other vegetables (but not the peas). Cook over a medium heat for 5 minutes then add the flour and tomato paste and stir until it thickens.

Add the tinned tomatoes, sauces and the extra water (or stock or red wine) until the vegetables are covered but not swimming.

Bring to the boil and then lower to a simmer. You really just need to cook it long enough for the carrots to be softened and the liquid to reduce and thicken, about 30 minutes.

Just before you are ready to serve, season with salt and pepper, add the frozen peas and fresh herbs. Cook for another two minutes or until the peas are heated.

At this point you can serve it up with a generous dollop of mashed potato for ‘deconstructed Shepherds Pie’ or you can place it into an oven dish, layer the mash on top, sprinkle with cheese and bake in a pre-heated oven for another ten minutes or until the cheese is melted and everything is warmed through.

I placed a big serve of this in the food processor and pureed it a bit before stirring through some mashed potato and dishing it up for the baby. She loved it. You might want to use low-salt stock and avoid the red wine, but it ended up being a great meal (that freezes well) with meat and nine different vegetables.

Pureed it makes a great baby food


Categories
#Leftovers
#Vegetables
#Roast meat
#Shepherds Pie
I like this Recipe - 6
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I was actually searching for another shepherd's pie recipe that I'd seen on re ipe yum; when I came across yours. What a good idea for 'recycling' a roast! And I love the baby at the end - double recycling with the baby food idea, too. When I liked at this, I came up with an Irish stew idea, too, so instead of mashing the potatoes, you'd just chuck them in cubed, for the deconstructed version. Yum! for all. c&c
I was actually searching for another shepherd's pie recipe that I'd seen on re ipe yum; when I came across yours. What a good idea for 'recycling' a roast! And I love the baby at the end - double recycling with the baby food idea, too. When I liked at this, I came up with an Irish stew idea, too, so instead of mashing the potatoes, you'd just chuck them in cubed, for the deconstructed version. Yum! for all. c&c
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